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Updated: Jan 11, 2026
Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
Published on: June 27, 2025
RETRACTED ARTICLE: Optical tweezers investigation of storage stability in whey protein and chitosan-based pickering
Zhen Tian1, Huaizhou Jin2, Xiaoxiao Shang1
1College of Optical and Electronic Technology, China Jiliang University, Hangzhou, 310018 China.
Abstract:
Natural biopolymer-stabilized Pickering emulsions are being explored as alternatives to surfactant-stabilized emulsions in food applications. This work explores the long-term stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), using optical tweezers to evaluate their potential for reduced-fat mayonnaise. The study found that for O/W emulsions prepared with a 50% water phase volume fraction, the maximum contact force of the droplets decreased from 69 to 37 pN, while the depletion force (DF) increased from 2.23 to 5.94 pN by Day 45. On Day 60, contact coalescence was observed. The application of this emulsion in mayonnaise preparation revealed that its mechanical stability and resistance to destabilization were superior to those of traditional mayonnaise. This study provides experimental references for a deeper understanding of emulsion stability mechanisms.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-025-01977-x.
